Asparagus With Crumbled Eggs (Asparagi Con Le Uova) Recipe

• 4 lrg Large eggs
• 1 1/2 lb green asparagus
• 1/4 c. extra-virgin extra virgin olive oil
• 4 Tbsp. freshly-grated Parmigiano-Reggiano Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. freshly-grated Parmigiano-Reggiano for garnish

1. Put Large eggs in a small saucepan filled with cool water, bring water to a boil and simmer for 12 min.
2. Pour off boiling water and run cool water over Large eggs till easy to handle.
3. Peel, roughly chop and place in a medium-size mixing bowl.
4. Set aside.
5. Bring 2 c. of water to a boil in a large pot or possibly frying pan.
6. Rinse asparagus and with a vegetable peeler or possibly paring knife, scrape the stems and snap off the woody ends.
7. Toss asparagus into boiling water, cover, and when the water returns to a boil, remove lid and cook till barely al dente, 5 to 8 min.
8. With a fork stir the oil, grated cheese and a generous healthy pinch of salt and freshly grnd black pepper into the minced Large eggs, crushing to create a coarse paste.
9. With a ladle, add in 1 to 2 tsp.
10. of the asparagus boiling water, thinning the paste.
11. Drain asparagus through a colander, rinse with cool water and transfer to serving platter.
12. Garnish with the minced egg mix and additional 1/4 c. cheese if you like.
13. This recipe yields 4 servings.
14. NOTES : David Downie is the author of "Enchanted Liguria" (Rizzoli International) and "Cooking the Roman Way" (HarperCollins)

eggs, green asparagus, extravirgin extra virgin olive oil, salt, freshlygrated parmigianoreggiano

Taken from cookeatshare.com/recipes/asparagus-with-crumbled-eggs-asparagi-con-le-uova-71151 (may not work)